PASTRY FOR PIES
MAKING AND BAKING
15. PROCEDURE IN MAKING PLAIN PASTRY.--The first step in the making of plain pastry consists in sifting the flour with the salt into the mixing bowl. After this has been done, the fat should be worked into the flour, an operation that may be accomplished in three ways.
The method most commonly adopted is to work in the fat with the fingers; but this plan has its disadvantages in that it is not a very agreeable way and the fat becomes so warmed by the higher temperature of the fingers that it is liable to impair the finished product.
Again, some persons mix the fat with the flour by means of a fork, using this utensil to crush the lumps of fat against the sides of the bowl.
By far the most satisfactory method and the one that produces the best results is that shown in Fig. 2. Put the required amount of fat into the bowl containing the flour and the salt, and then, with two knives, as shown, cut the fat into the flour until the particles of fat are about the size of a small pea. As can readily be seen, this method, which is perhaps as speedy as any method that may be adopted, has the advantage of being entirely sanitary.
16. The next step is that of adding the liquid to the mixture of flour and fat. Heap the particles up in the center of the bowl, make a depression in the mixture, and, as shown in Fig. 3, pour the water into this in a thin stream, stirring the mixture all the time with a knife or a spatula. Be careful to add just enough water to make the mass of fat and flour barely cling together. As soon as the water has been added, gather the mixture into a mass preparatory to rolling it out on the board.